A practical kung pao-style chicken skillet with peanuts, bell pepper, chili garlic sauce, soy, and ginger.
220 gChicken breasts
35 gPeanut
120 gBell Pepper
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
20 gGreen onion
2 clovesGarlic
8 gGinger
10 gSugar
2 tbspSoy Sauce
1 tbspRice vinegar
20 gChili garlic sauce
10 gCorn Starch
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Coat diced chicken with cornstarch, salt, and black pepper.
Whisk soy sauce, rice vinegar, sugar, and chili garlic sauce into a quick sauce.
Stir-fry the chicken in cooking oil until browned and cooked through.
Add bell pepper, garlic, ginger, green onion, peanuts, and sauce; stir-fry until glossy.